I like to consider these easy cinnamon sugar donuts my foolproof recipe! With only four ingredients and less than 5 minutes of prep (for real!), I, Alex, can enjoy homemade donuts whenever the craving strikes.
This is the recipe that my mom used when we were growing up, a lazy response to kids begging for donuts on weekend mornings. I’m partial then to cinnamon sugar, her topping of choice, but any glaze or frosting will do…
You can save time whipping up homemade batter and use puff pastry instead. Thaw the dough, then roll out and brush with egg wash. Don’t skip this step, it’s a must to hold the layers together and without it, the donut will fall apart in the fryer.
Then, fold back over and cut into donuts. I used a biscuit cutter set for my holes, a large one for the donut and a mini one for the hole.
I’ve tried these both baked and fried and it’s no surprise that fried is the clear winner. It’s donuts after all, no one expects them to be health food.
Even as a dietitian, I believe that you should enjoy junk food the way it was intended to be on occasion.
I love that this recipe only makes six, the perfect amount for a small gathering. Lastly, make sure your oil is hot enough before frying. Otherwise, you’ll end up with dense hockey pucks.
I suppose these are similar to a cronut, that infamous cross between a donut and a croissant, though I’ve never actually tasted one myself. Whatever you call them, you’ll love this take on flaky, golden fried donuts.
Easy Cinnamon Sugar Donuts
- 1 Box Puff Pastry
- 1 large egg, beaten
- 0.75 cup granulated sugar
- 2 tbsp ground cinnamon
- 3 cup neutral frying oil (like canola, vegetable, or safflower)
- Defrost puff pastry overnight in the fridge or on the counter according to package directions.
- Unroll one sheet of the puff pastry on a lightly floured surface and brush the entire open side with 1/2 of the beaten egg wash.
- Fold the pastry sheet back up along the seams, then repeat with the other sheet of pastry dough.
- Using biscuit or dough cutters, cut out three circles from each sheet of prepared puff pastry, then a smaller hole in the center for the hole.
- Whisk together the sugar and cinnamon in a large shallow bowl and set aside.
- Heat the oil in a dutch oven or deep sauce pan over medium-high heat; you want the oil to be 350-375 degrees F. (If you have a candy thermometer, use it.)
- Once the oil is ready, fry the donuts (and donut holes!) in batches, depending on the size of your pan. The donuts should sizzle when they touch the oil; if they don't, it's not hot enough.
- Remove the donuts once golden brown, then sprinkle with cinnamon sugar mixture. Serve immediately! These taste best right out of the fryer, so don't wait around too long to enjoy them.